Directions:
* 4 pounds pork spareribs
* 1 cup brown sugar
* 1/4 cup ketchup
* 1/4 cup soy sauce
* 1/4 cup Worcestershire sauce
* 1/4 cup rum
* 1/2 cup chile sauce
* 2 cloves garlic, crushed
* 1 teaspoon dry mustard
* 1 dash ground black pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. Place ribs in a large roasting pan.

2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

3. Preheat grill for medium heat. Position grate four inches above heat source.

4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Serves 8

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot.

3. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Directions:
1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of
ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Ingredients:
• 1 lb. pork sirloin cutlets
• chopped onion
• can mushrooms
• tbsp. oregano
• tbsp. butter
• slices bacon
• eggs, beaten
• bread crumbs

Directions:
1. Dip cutlets into egg then bread crumbs. Fry on both sides to brown. Remove from pan and put into baking dish.

2. Fry 8 slices bacon until crisp and put aside. Melt butter and add bacon, onion, mushrooms and oregano. Saute 2 minutes or until onions are clear.

3. Pour over mixture on top of pork cutlets, then pour 1 cup beef broth over it also. Bake at 350 degrees for 45 minutes.

• 12 whole chicken wings
• 3/4 cup soy sauce
• 1/4 cup water
• 1/2 cup packed brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder

Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate.

Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade.

Place the wings in a shallow baking pan. Bake, uncovered, at 375 degrees F for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking.

Refrigerate any leftovers.

Ingredients:
• 1/2 lb. scrod per person (cod, haddock, tilapia, or pollock)
• lemon juice
• melted butter
• pinch of dill (optional)
• milk
• finely crushed Ritz cracker crumbs

Directions:
Soak fish in milk for at least 1 hour. Oil shallow baking pan or dish.

Remove fish from milk, sprinkle with lemon juice. Put fish in pan with 2 or 3 tablespoons water.

Bake uncovered in preheated 450 degree oven for 10 minutes (for 1 inch thick scrod), then broil (after dotting with butter and sprinkling with cracker crumbs) for 2 minutes until golden brown.

Ingredients:
• 3 pounds beef short ribs
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground black pepper
• 1 cup diced white onion
• 1 (28-ounce) can crushed tomatoes
• 5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
• 1 to 2 chipotle peppers in adobo sauce, finely chopped
• Chopped white onion
• Chopped fresh cilantro
• Lime wedges (optional)

Directions:
1. Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.
2. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
3. Add tomatoes, chipotle peppers and poblano peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 2 1/2 hours or until beef is fork-tender.
4. Remove beef; keep warm. Skim fat from cooking liquid.
5. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.
Makes 4 to 6 servings.

Ingredients:
• 1 tbsp. butter
• 1 tbsp. salad oil
• 4 New York strip steaks (about 2 lbs. total) cut 1 to 1 1/2 inches thick
• 1 tbsp. Dijon mustard
• 3 tbsp. dry vermouth or dry white wine

Directions:
Heat butter and oil in a wide frying pan over medium-high heat. Add steaks and cook, turning once, until browned outside and still pink in center when cut (10 to 14 minutes total).

Transfer to warm plates and set aside.

Add mustard and vermouth to pan drippings and stir briskly until hot. Spoon sauce over steaks.

Makes 4 servings

Ingredients:
• 4 to 6-pound chuck roast
• salt and pepper, to taste
• 4 tablespoons extra virgin olive oil
• 1 cup onions, chopped
• pinch of thyme
• a handful of fresh basil (or 1/4 tsp. dried)
• 4 garlic cloves, chopped
• 1 large can tomatoes
• 4 cups beef broth or water
• 1 tablespoon red wine vinegar
• 1 tablespoon prepared mustard
• 4 large carrots, cut in 1 inch chunks
• 3 large potatoes, quartered
• 1/4-1/2 lb. white boiling onions (optional)
• 2 tbsp. flour or 1 tbsp. cornstarch (optional) (stirred into cold water)

Directions:
1. Use a heavy Dutch oven with tight lid. In bottom of pot, heat olive oil and sauté onions in fat until brown and tender.
2. Remove onions and set aside. Season with salt, pepper and flour; roast and brown slowly on all sides.
3. Add vinegar, mustard, tomatoes and 2 cups of the broth or water (using broth will add more of a rich flavor).
4. Cover and cook slowly over low heat for about 90 minutes, or until very tender.
Watch roast and from time to time add a little more broth to keep it from becoming dry.
5. While roast is cooking, prepare vegetables. Add vegetables during the last 45 minutes of cooking; stir in flour or cornstarch if a thicker gravy is wanted. Add browned onions and serve.

Directions:
1. Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
2. Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• (1 pound) pork tenderloin
• 2 sprigs fresh rosemary
• 1/2 cup pineapple preserves
• 1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.

Place one sprig of rosemary under the pork and one on top. Bake pork tenderloin, uncovered, at 425 degrees F for 10 minutes.

Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce.

Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with the remaining sauce.

Ingredients:
10 quahogs
1 loaf french bread
1 green pepper, chopped fine
½ cup celery, chopped fine
1 onion, chopped fine
¾ lb. chourico meat, ground (mild or spicy)
8 oz clam juice
¼ lb. butter
2 tablespoons, crushed red pepper (pimento mouida)
salt and pepper to taste

Directions:

Begin by shucking quahogs, being careful to retain clam liquid. Break bread into 1 inch pieces and place in a 1 gal stock pot with the 8 oz of clam juice.
In a large skillet, saute green pepper, celery, and onion in butter over medium heat until wilted and translucent.

Add chourico meat to saute and continue cooking until chourico begins to brown. Add clam juice from shucked quahogs and scrape bottom of saute pan.

Grind quahog meat to 1/4 inch pieces and add to saute mix. Remove from heat and add to the bread mixture. Stir saute into the bread mixture thouroughly and add crushed red pepper. Cook over medium heat, approximately 15 minutes. Stir the mixture constantly while cooking. Remove from heat and cool in refrigerator 20 minutes.

Split quahog shells and wash half, making sure to scrub the outside of the shell. Add stuffing the shell and bake 15 - 20 minutes. You can also freeze the stuffies using plastic wrap and aluminum foil. Remove wrap before cooking

Center Cut Pork Chops
Ingredients:
• 3 lbs. pork chops
• 4 onions, diced
• 1 can pineapple chunks
• 1/2 cup vinegar
• 1/2 cup brown sugar
• 4 tablespoons soy sauce
• 1/2 teaspoon freshly grated ginger
• 1/4 cup cornstarch
• 1 1/2 cups water
• 1 can water chestnuts
• 1 green bell pepper
• salt and pepper, to taste

Directions:
1. In a dutch oven or large skillet, brown the pork chops.
2. Add onions, juice from the pineapple, vinegar, soy sauce, sugar, ginger, salt and pepper.
3. Cover pan and simmer for 1 hour or until pork chops are tender. Set pork chops aside.
4. Combine cornstarch and water, then stir into pan; add water chestnuts, bell pepper, and chunks of pineapple. Bring to a boil and cook until sauce has thickened to desired consistency.
5. Add pork chops and cook until heated through. Serve over white rice, pasta, or noodles.

Ingredients:
• 1 1/2 pounds salmon fillet
• Lemon pepper to taste
• Garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions:
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Ingredients:
• 1 lb. medium shrimp, pre-cooked
• 3 TBSP butter
• 1/2 tsp old bay seasoning
• 1 TBSP parsley chopped
• 1 tsp chopped garlic
• 1 tsp hot sauce
• 1 tsp lemon juice

Directions:
1. Place shrimp in a microwave safe bowl and add garlic.
2. Microwave on high for 2-3 minutes or until shrimp is steaming hot. Drain liquid...
3. While shrimp are hot, add butter, hot sauce, lemon, old bay seasoning and parsley.
4. Serve garnished with lemon wedges
ENJOY!